Briochebrood
Original in Dutch
Rudolph van Veen · 24kitchen.nl · 2013 · 1 portie
Against 217 brioche recipes
Less sugar than 95% of recipes and more butter than 85%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less sugar than 95% of recipes: 6% of the flour weight against the typical recipe's 14%, about half as much.
- More butter than 85% of recipes: 51% of the flour weight against the typical recipe's 36%.
- More egg than 79% of recipes: 60% of the flour weight against the typical recipe's 40%.
- Less salt than 77% of recipes: 0.1% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (11)
- 170 g roomboter170 g
- 335 g bloem335 g
- 1 mespuntje zout≈ 0.4 g
- 50 ml halfvolle melk≈ 52 g
- 1 zakje gedroogde gist≈ 7 g
- 20 g suiker20 g
- 4 eieren≈ 200 g
- 1 cakevormn/a
- bloemn/a
- plastic folien/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 ei om te bestrijken≈ 50 g
flour 335 gbatter 784 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter51% · 86th percentile · median 36%
- Egg60% · 80th percentile · median 40%
- Sugar6% · 4th percentile · median 14%
- Milk or water15% · 28th percentile · median 25%
- Salt0.1% · 17th percentile · median 1.4%
- Yeast2.1% · 80th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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